These bars have a firmer texture than the original candy bar version. It’s best to store them in the refrigerator and pull them out a little bit before you want to serve them.
CHOCOLATE COVERED COCONUT BARS
1½ cups unsweetened coconut flakes
3 Tablespoons sugar
6 Tablespoons unrefined virgin coconut oil
For the topping:
¾ cups dark or semi-sweet chocolate chips
½ teaspoon coconut oil
Line a loaf pan with waxed paper, and grease with a little bit of coconut oil.
In a sauce pan, combine the coconut oil and the sugar. Heat over medium low heat until melted and combined.
Remove pan from heat and stir in the unsweetened coconut flakes.
Press the mixture into the loaf pan and press down firmly with a piece of waxed paper so the coconut is very flat and tightly packed. Place the pan in the refrigerator for 30 minutes.
Microwave the chocolate chips for 45 seconds, stir, and microwave for 10 second intervals if needed until fully melted. Stir in the ½ teaspoon of coconut oil.
Spread the chocolate over the chilled coconut bar mixture. Refrigerate again until fully cooled. Then cut into desired size. Enjoy!